Healthy. Delicious.http://www.healthy-delicious.com
Easy weeknight recipes and fun weekend projects, featuring fresh ingredientsThu, 17 Aug 2017 09:30:34 +0000en-UShourly1Subscribe with My Yahoo!Subscribe with NewsGatorSubscribe with My AOLSubscribe with BloglinesSubscribe with NetvibesSubscribe with GoogleSubscribe with PageflakesSubscribe with PlusmoSubscribe with The Free DictionarySubscribe with Bitty BrowserSubscribe with Live.comSubscribe with Excite MIXSubscribe with WebwagSubscribe with Podcast ReadySubscribe with WikioSubscribe with Daily RotationNo-Bake Birthday Cake Energy Biteshttp://feedproxy.google.com/~r/HealthyDelicious/~3/wBJNLs5ldtw/
http://www.healthy-delicious.com/no-bake-birthday-cake-energy-bites/#respondThu, 17 Aug 2017 09:30:34 +0000http://www.healthy-delicious.com/?p=15425Birthday cake energy bites are made from wholesome ingredients like oats, nut butter, and whey protein – plus rainbow sprinkles for good measure. Earlier this summer, Shawn and I started going to the gym a few nights a week. I know – I’m just as shocked as you are! I’m definitely a couch potato at […]

]]>Birthday cake energy bites are made from wholesome ingredients like oats, nut butter, and whey protein – plus rainbow sprinkles for good measure.

Earlier this summer, Shawn and I started going to the gym a few nights a week. I know – I’m just as shocked as you are! I’m definitely a couch potato at heart. We started with aqua zumba, then progressed to other aqua classes before I also fell in love with spinning. It’s great, and I’m definitely feeling better about myself.

The only downside to our new routine is that it means that I don’t start cooking dinner until pretty late – and by the time I get to it, I’m STARVING! Enter, birthday cake energy bites. They’re just enough to hold me over, without making me too full to work out or giving me a stomachache.

Most energy balls are sweetened with dates, but I find their flavor can be overpowering. For these, I let the sweetener in my protein powder do the heavy lifting. The combination of vanilla and almond extracts that give them their “cake batter” flavor also reads sweet without adding sugar. Of course, what’s birthday cake without sprinkles? A few rainbow sprinkles on the outside give these energy bites their final dose of sweetness, plus a little bit of crunch. (Sprinkles might not be the healthiest choice, but there are only a few and they make me smile.)

How to make birthday cake energy bites

To make these energy bites, start by blending oats into flour. Oats have a neutral flavor and the flour will help the bites bind together. I add rolled oats for a smidge of texture, cashew butter, vanilla and almond extracts, vanilla protein powder (I’m still loving 365’s vanilla whey – I also use it in these piña colada protein shakes), and lemon zest. Together, the extracts and lemon zest give these energy bites a yummy birthday cake/wedding cake flavor. I add just enough coconut milk to help everything come together into a thick dough, then roll them in rainbow sprinkles.

You could use almond butter or whatever your favorite nut butter is for these, but I really love how the mild flavor of cashew butter lets the other ingredients come through. You can make your own cashew butter (for this recipe, leave out the honey) but Aldi and Trader Joe’s both have affordable options.

]]>http://www.healthy-delicious.com/no-bake-birthday-cake-energy-bites/feed/0http://www.healthy-delicious.com/no-bake-birthday-cake-energy-bites/Creamy Summer Vegetable Pasta Primavera (Dairy Free)http://feedproxy.google.com/~r/HealthyDelicious/~3/hjClXXBj5No/
http://www.healthy-delicious.com/creamy-summer-vegetable-pasta-primavera-dairy-free/#commentsTue, 15 Aug 2017 13:40:38 +0000http://www.healthy-delicious.com/?p=15447Fresh summer produce is the star of this pasta primavera recipe. Dairy free rosemary cream sauce takes it to the next level! I created this recipe for my client, GO VEGGIE. Thank you for supporting the brands that make Healthy Delicious possible. August is peak produce season, but I’ll be the first to admit that […]

]]>Fresh summer produce is the star of this pasta primavera recipe. Dairy free rosemary cream sauce takes it to the next level!

I created this recipe for my client, GO VEGGIE. Thank you for supporting the brands that make Healthy Delicious possible.

August is peak produce season, but I’ll be the first to admit that I still find myself in a rut. Despite all of the variety, there seems to be a never-ending stream of corn, zucchini, and peaches cycling through my kitchen.

I decided I needed a challenge to break out of my habits. When I was choosing ingredients to add to this creamy pasta primavera, I didn’t let myself rely on any of the usual suspects. No zucchini. No corn. No baby spinach. I wasn’t sure if I could do it!

I ended up with a bunch of veggies that I don’t typical gravitate toward – from green beans to yellow squash. Mixed with penne pasta and coated in a blanket of dairy free rosemary cream sauce, it was the perfect celebration of summer produce.

They added cream cheese minis to their product line up a while back, and I was so excited to find that the store around the corner from my house finally carries them! The little tubs are the perfect size for a bagel and are also great to use as a dip for vegetables or pretzels, and they only have 100 calories each! Two tubs was the perfect amount to use for the sauce on this creamy pasta primavera.

To add even more flavor to the sauce, I also sprinkled in some of their lactose-free parmesan. If you use the vegan variety (with the purple label) this entire recipe would be vegan.

How to make creamy summer vegetable pasta primavera

This pasta primavera is really simple to make, and you can easily swap the vegetables for whatever you’re in the mood for. To keep things on the lighter side, I like to use a generous vegetable to pasta ratio. For four servings of pasta, I use about four cups of fresh vegetables.

Start by bringing a pot of water for pasta to a boil. Add the pasta, then start the vegetables – they don’t need long!

Heat some olive oil in a large skillet and sauté some garlic until it’s nice and fragrant. Next, add your vegetables. Cook them for 3-5 minutes, or until they begin to soften and take on some color. Add a splash of vegetable stock (look for a garden vegetable stock without tomatoes) to help the vegetables soften, and cook another 3 minutes. Stir in the GO VEGGIE cheeses, rosemary, and parsley and allow the sauce to melt together. Stir in the cooked pasta and season with cracked black pepper. If your sauce is too thick, you can also stir in some of the pasta cooking water to help it loosen up.

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain, reserving 1/4 cup of cooking water.

While the pasta cooks, heat the oil in a large sauté pan set over medium heat. Add the garlic and cook 1-2 minutes, until fragrant. Add the pepper, squash, green beans, and tomatoes. Cook for 3-5 minutes, or until the vegetables begin to soften and take on some color. Stir in the vegetable stock and cook 5 minutes, or until the vegetables are cooked to your liking. Stir in the cream cheese, parmesan, rosemary, and parsley; mix until incorporated and creamy. Add the pasta. If desired, stir in some of the reserved pasta water to loosen the sauce.

Recipe Notes

This pasta is great reheated. Add a splash of vegetable stock and cook over medium high heat for 8-10 minutes, or until warmed through.

MAKING ONE OF MY RECIPES? Share a photo on my Facebook pageor tag @HealthyDelish on Instagram. Nothing makes me happier than seeing people enjoy my recipes!

]]>http://www.healthy-delicious.com/creamy-summer-vegetable-pasta-primavera-dairy-free/feed/2http://www.healthy-delicious.com/creamy-summer-vegetable-pasta-primavera-dairy-free/Shrimp Taco Bowls with Pineapple Salsahttp://feedproxy.google.com/~r/HealthyDelicious/~3/D8-fmmp_fMQ/
http://www.healthy-delicious.com/shrimp-taco-bowls-with-pineapple-salsa/#respondTue, 08 Aug 2017 09:30:07 +0000http://www.healthy-delicious.com/?p=15427Healthy shrimp taco bowls are overloaded with flavor and texture. Bonus – they can be made ahead for grab-and-go meals all week long! I’m pretty sure I could eat tacos every day and be perfectly happy. (Have you seen that Taco Cleanse book? It has my name written alllll over it!) The problem is when […]

]]>Healthy shrimp taco bowls are overloaded with flavor and texture. Bonus – they can be made ahead for grab-and-go meals all week long!

I’m pretty sure I could eat tacos every day and be perfectly happy. (Have you seen that Taco Cleanse book? It has my name written alllll over it!)

The problem is when I make tacos, I always end up eating too many of them. However, I’ve found that if I pile the ingredients into a bowl instead – like a taco salad – I’m satisfied with a much more reasonable portion. I think it’s because I’m forced to slow down and eat with an actual fork.

These shrimp taco bowls with fresh pineapple salsa are my jam. They’re low cal, filling, and totally delicious. They have everything you could want: smokey grilled shrimp, crisp cabbage, creamy avocado, sweet-spicy pineapple salsa, and crunchy chips. You could skip the chips if you really wanted to, but in my world some sort of crunchy taco “shell” is non-negotiable. You only need a few to make these bowls extra special.

The shrimp are just as tasty cold as they are warm, so these taco bowls are also great for making ahead if you’re into meal prep.

For me, one of the highlights of these shrimp taco bowls (besides the chips) is fresh pineapple salsa. The sweet tropical flavor goes really well with the grilled shrimp and avocado.

This pineapple salsa is a riff off of the one I used on my jerk turkey burgers. I swapped out the scallions for red onion and omitted the lime juice. You can mix and match them though, so go ahead and make a double batch for burgers if you want. It’s also really good on hot dogs with a little sriracha. Just saying.

I went back and forth over what to use as the base for these taco bowls. I didn’t want to use rice or another grain because then it would be more of a burrito bowl than a taco bowl. And lettuce seemed too salad-y. Cabbage ended up being perfect. It’s surprisingly delicious dressed with lime juice, olive oil, and salt! A whole cabbage yields a ridiculous amount of shredded cabbage, so I buy a small container of coleslaw mix. The one I used here had red cabbage, carrots, and broccoli, but you can get as fancy or as basic with it as you want.

Instructions

Brush the shrimp with olive oil and sprinkle both sides with chile lime seasoning. Grill or sauté over medium heat for 5-7 minutes, turning once, or until cooked through.

While the shrimp cook, prepare the salsa. Finely dice the pineapple, onion and jalapeño; chop the cilantro. Combine the salsa ingredients in a small bowl and mix well.

In a second bowl, combine the cole slaw mix, lime juice, and olive oil. Mix well and season to taste with salt.

To assemble the bowls, add 1/2 cup of the cabbage to each of four bowls. Top with shrimp, pineapple salsa, beans, and avocado slices. Tuck in a few tortilla chips. Serve with lime wedges, if desired.

Recipe Notes

I love the chile lime seasoning from Trader Joes (also available on Amazon.) Tajin classic seasoning is also good and can be found in most major grocery stores. Of course, you can also make your own! I love using this seasoning on fish or chicken, but it's also great sprinkled into homemade salsa or on watermelon or pineapple.

Nutrition Facts

Serving Size

1 bowl

Amount Per Serving

As Served

Calories333kcalCalories from fat 133

% Daily Value

Total Fat15g

23%

Saturated Fat2g

10%

Transfat0g

Cholesterol183mg

61%

Sodium211mg

9%

Carbohydrate27g

9%

Dietary Fiber7g

28%

Sugars7g

Protein27g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories

2000

Total Fat

Less than

65g

Sat Fat

Less than

25g

Cholesterol

Less than

300mg

Sodium

Less than

2,400mg

Total Carbohydrate

300g

Dietary Fiber

25g

MAKING ONE OF MY RECIPES? Share a photo on my Facebook pageor tag @HealthyDelish on Instagram. Nothing makes me happier than seeing people enjoy my recipes!

]]>http://www.healthy-delicious.com/shrimp-taco-bowls-with-pineapple-salsa/feed/0http://www.healthy-delicious.com/shrimp-taco-bowls-with-pineapple-salsa/Easy Grilled Carrots with Basil Vinaigrette (Vegan)http://feedproxy.google.com/~r/HealthyDelicious/~3/nTxorm8uUW8/
http://www.healthy-delicious.com/grilled-carrots-basil-vinaigrette/#commentsTue, 01 Aug 2017 09:30:16 +0000http://www.healthy-delicious.com/?p=15391Lightly charred grilled carrots topped with tangy basil vinaigrette and crunchy almonds are a great way to up your summer side dish game. Summer is basically made for grilled vegetables. We pretty much live off a rotation of grilled asparagus, zucchini and summer squash marinated in balsamic vinaigrette, and grilled corn on the cob. I […]

]]>Lightly charred grilled carrots topped with tangy basil vinaigrette and crunchy almonds are a great way to up your summer side dish game.

Summer is basically made for grilled vegetables. We pretty much live off a rotation of grilled asparagus, zucchini and summer squash marinated in balsamic vinaigrette, and grilled corn on the cob.

I started dreaming about what other, less popular vegetables, could be grilled and landed on carrots. Roast carrots are amazing, so why not grill them? It turns out they take on that same smoky sweet flavor and get perfectly tender. You can leave it at that, but I took it a step further and drizzled these grilled carrots with a zippy fresh basil vinaigrette to give it the feel of a more composed side dish.

I’ll be honest and confess that we ate these on the side of burgers, but they’d also be great with a grilled steak or my favorite Moroccan Spiced Lamb. You could also serve them over a bed of couscous or quinoa for an easy vegetarian meal (give them a nice sprinkle of feta for even more flavor).

How to grill carrots

Grilling carrots is really easy, so I’m surprised they aren’t more popular.

Start by scrubbing a small bunch of carrots – there’s no need to peel them. (Don’t worry about getting fancy and using multi-colored carrots like I did; the orange ones tasted the best anyway. Promise.)

Light your grill to low heat and lay the carrots on the grates crosswise so they don’t fall through. Grill them for 20 to 25 minutes, turning them 2 or 3 times as they cook so each side gets charred. The carrots are done when they’re fork-tender.

The basil vinaigrette recipe below is a great way to use up basil from your herb garden, and it has a really nice bright flavor. If you don’t have access to fresh basil, you can use this pesto vinaigrette instead.

For the Vinaigrette

Instructions

Lightly brush the carrots with olive oil. Grill over low heat, turning occasionally, for 20-25 minutes or until tender and lightly charred.

While the carrots cook, prepare the vinaigrette. Add the shallot, garlic, basil, and vinegar to your blender. Blend on high, slowly drizzling in the oil, for about 45 seconds or until smooth. Season to taste with salt and pepper.

To serve, drizzle the carrots with vinaigrette. If desired, sprinkle with almonds.

Nutrition Facts

Serving Size

Amount Per Serving

As Served

Calories169kcalCalories from fat 133

% Daily Value

Total Fat15g

23%

Saturated Fat2g

10%

Sodium250mg

10%

Carbohydrate9g

3%

Dietary Fiber2g

8%

Sugars4g

Protein1g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories

2000

Total Fat

Less than

65g

Sat Fat

Less than

25g

Cholesterol

Less than

300mg

Sodium

Less than

2,400mg

Total Carbohydrate

300g

Dietary Fiber

25g

MAKING ONE OF MY RECIPES? Share a photo on my Facebook pageor tag @HealthyDelish on Instagram. Nothing makes me happier than seeing people enjoy my recipes!

]]>http://www.healthy-delicious.com/grilled-carrots-basil-vinaigrette/feed/1http://www.healthy-delicious.com/grilled-carrots-basil-vinaigrette/Easy Watermelon Smoothie (Dairy Free)http://feedproxy.google.com/~r/HealthyDelicious/~3/R94on8I9shA/
http://www.healthy-delicious.com/easy-watermelon-smoothie-dairy-free/#commentsThu, 27 Jul 2017 09:30:33 +0000http://www.healthy-delicious.com/?p=15361This easy watermelon smoothie is made with only four ingredients, but it’s jam-packed with sweet-tart flavor. So, this watermelon smoothie recipe is insanely delicious, but there’s not a whole lot to say about it. I asked Shawn what I should write about and somehow the conversation turned to Star Trek. I’m not sure how that […]

]]>This easy watermelon smoothie is made with only four ingredients, but it’s jam-packed with sweet-tart flavor.

So, this watermelon smoothie recipe is insanely delicious, but there’s not a whole lot to say about it. I asked Shawn what I should write about and somehow the conversation turned to Star Trek. I’m not sure how that happened. Honestly, I didn’t even know I was capable of having an entire conversation on that topic. Since I doubt you care about a conversation about whether the Original Series or TNG is the best, let’s just talk about watermelon. Do you like it?

Watermelon has never been my favorite, but it’s growing on my quickly. 2017 is pretty much the summer of watermelon at our house! It’s the base of my hydrating fruit salad, but I’m also loving it sprinkled with a little bit of Trader Joe’s chili lime seasoning. (If you haven’t tried it that way yet, you need to. It’s so ridiculously good!)

I also really like cocktails with a watermelon base, which inspired me to see how it would work as a smoothie. The answer is very, very well!

How to make an easy watermelon smoothie

I kept this smoothie recipe simple because I wanted the melon to be the star of the show and not have a bunch of other flavors competing with it. The result is a super refreshing smoothie, with a very pronounced watermelon flavor.

In addition to fresh seedless watermelon, I added frozen sliced strawberries to thicken the smoothie up and give it that milkshake-like consistency that I love. The berries also add a little bit of sweetness without overpowering the watermelon flavor. Some fresh lime juice balances everything out and keeps this watermelon smoothie from being too sweet, while a splash of coconut milk rounds it out and transforms it into creamy deliciousness.

As is, this watermelon smoothie is perfect with your breakfast, as a cool mid-afternoon treat, or as a healthy dessert.

(For something a little more adventurous, you can also blend in some rum or rosé and a few extra ice cubes. I won’t tell.)

]]>http://www.healthy-delicious.com/easy-watermelon-smoothie-dairy-free/feed/1http://www.healthy-delicious.com/easy-watermelon-smoothie-dairy-free/Mayo-Free Chicken Salad Sandwiches with Lemon and Herbshttp://feedproxy.google.com/~r/HealthyDelicious/~3/xDZYE2FViF0/
http://www.healthy-delicious.com/chicken-salad-sandwiches-no-mayo/#commentsTue, 25 Jul 2017 09:30:52 +0000http://www.healthy-delicious.com/?p=15344Mayo-Free Chicken Salad Sandwiches have tons of flavor thanks to fresh thyme and a simple lemon vinaigrette. These sandwiches are my contribution to this month’s edition of Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features all dishes that include our favorite herbs! We’ve got a great mix from […]

These sandwiches are my contribution to this month’s edition of Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features all dishes that include our favorite herbs! We’ve got a great mix from a cocktail to desserts; all recipes showing just how versatile these garden favorites can be! Hosting this month is Laura from Mother Would Know. Earlier this month I went to a happy hour hosted by The Skimm (if you don’t already get their morning news summary, what are you waiting for?) It was at a place that I always assumed was a typical dive bar, but I was pleasantly surprised to find that they actually had a really nice menu.

I had a seared scallop appetizer and a craft beer, but there were two other items on the menu that really intrigued me. The first was a roast carrot plate. I’ve never seen anything like that on a restaurant menu before, but I’m definitely into it. The second was a lemon-thyme chicken salad served with pita wedges. Since I don’t eat mayonnaise, chicken salad isn’t something that I think about very often. But this version said it was mayo-free, and it sounded absolutely delightful.

The theme for this month’s Progressive Eats was fresh herbs, and I couldn’t wait to get home and make my own mayo-free chicken salad to share with the group. Be sure to scroll to the bottom of this post to see what everyone else made! I’m so excited with how this recipe came out! It’s absolutely delicious and it only takes about 10 minutes to throw together. It’s perfect as an easy dinner, but would also be a great addition to your picnic basket or tucked into your lunchbox. Also, can we talk about croissants for a minute? I can’t remember when the last time I had one was, and wow have I been missing out. I definitely need more croissants in my life. While I was trying to figure out what to serve this chicken salad on, I found these croissants in the bulk bakery case at my local grocery store. They were small – about the size off my palm – and curved into a complete circle. Sliced crosswise, they made the perfect pillowy rolls for my chicken salad sandwiches, and their buttery flavor was a really nice contrast against the tart lemon dressing.

If you want something less indulgent, this mayo-free chicken salad would also be great on pita or on a soft bun like a hamburger roll. If you’re limiting your carbs, you could also eat it in lettuce or endive cups, on top of a green salad, or straight out of the bowl.

How to make mayo-free chicken salad sandwiches

To keep things nice and simple, I bought a rotisserie chicken to make this salad. Roast chicken is nice and juicy, so I knew it would make a great base. You could also use chicken breasts poached in chicken broth (or beer!) for this recipe, but I’d stay away from grilled chicken, which is drier. I added thinly sliced celery for a little crunch, and added in the celery leaves for extra flavor, along with parsley and fresh thyme (my absolute favorite herb).

I was worried that my chicken salad would be dry without something like mayo or yogurt, but this simple lemon dressing adds plenty of moisture and I didn’t think it was missing anything at all. The dressing is based off my favorite lemon-poppy vinaigrette, and the tart lemon and tangy mustard adds a ton of brightness and summery flavor to the chicken salad.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

Dessert

]]>http://www.healthy-delicious.com/chicken-salad-sandwiches-no-mayo/feed/5http://www.healthy-delicious.com/chicken-salad-sandwiches-no-mayo/Blackberry Hazelnut Overnight Oats (5-Ingredient Recipe!)http://feedproxy.google.com/~r/HealthyDelicious/~3/NuCMbp1YFI8/
http://www.healthy-delicious.com/blackberry-hazelnut-overnight-oats/#respondTue, 18 Jul 2017 09:30:13 +0000http://www.healthy-delicious.com/?p=15312Overnight oats are an easy, make-ahead breakfast perfect for busy mornings. This blackberry and hazelnut version is a luxurious (and vegan!) way to start your day on the right foot. Thank you to So Delicious Dairy Free for sponsoring this post. As always, all thoughts and opinions are entirely my own. It took me […]

]]>Overnight oats are an easy, make-ahead breakfast perfect for busy mornings. This blackberry and hazelnut version is a luxurious (and vegan!) way to start your day on the right foot.

Thank you to So Delicious Dairy Free for sponsoring this post. As always, all thoughts and opinions are entirely my own.

It took me a while to get into the idea of overnight oats. I’ve never been a huge fan of oatmeal – I was a total cream of wheat girl growing up – and eating it cold, raw oats just didn’t sound good. That is, until one day when I was making my favorite oatmeal cookies and eating the raw dough like it was my job.

In that moment, I realized that raw oats were probably something I could get into after all.

Now I’m 100% on the bandwagon. The oats are thick and doughy – not quite the same as eating cookie dough, but also not as gloopy as traditional oatmeal – and the flavor options are endless. I also love that I can make a big batch and divide it up into smaller jars for grab-and-go breakfasts. I grab a jar from the fridge, eat it slowly while I catch up on the news, and feel like I’m starting the day doing something nice for myself.

And, as it turns out, cold oats are actually delicious. But on cold mornings or when you want something a little different, you can totally stick them in the microwave and have a hot breakfast.

Most overnight oat recipes call for a combination of yogurt and milk, which provides a thick creamy base and enough liquid to hydrate the oats. To keep this version dairy-free, I swapped out the yogurt for mashed banana and chia seeds. I also added some So Delicious Dairy Free hazelnut creamer, which has a thicker, more luxurious texture than milk and the added benefit of infusing the oats with tons of flavor. A little bit of this creamer goes a long way! Plus it’s sweetened with cane sugar, so it adds plenty of sweetness to the recipe.

You can add a splash of creamer to the top of your oats for good measure (this is also a good idea if you choose to heat your oats, since it will add more moisture to the mix and help them loosen up a little).

Pop on over to the So Delicious Dairy Free site to learn more about their products (I also love their coconut milk and their frozen desserts, and I’m dying to try their coconut cocowhip!) and snag a coupon.

How to make overnight oats with blackberries and hazelnut:

To make these overnight oats, start by mashing two bananas until they’re smooth. Stir in some chia seeds (these will help everything gel up), hazelnut creamer, and rolled oats. I also like to add a pinch of salt to help balance out the sweetness.

Once everything is mixed together, gently fold in a cup of frozen blackberries. It might be tempting to use fresh blackberries here, but the extra liquid that the frozen berries release as they defrost is critical to making this recipe work. (If you really want to use fresh berries, add an additional 1/4 cup of unsweetened coconut milk or water.)

At this point, you can leave everything in one bow or divide the oats into four small jars for easy transport – it’s up to you and you can do whichever makes more sense for your morning routine. Now comes the hard part – waiting. Cover the oats and stick them in the fridge overnight so they have time to soak up all of the liquid and get nice and thick.

You can eat them just like that, or top them with more berries, chopped hazelnuts, and shredded coconut.

]]>http://www.healthy-delicious.com/blackberry-hazelnut-overnight-oats/feed/0http://www.healthy-delicious.com/blackberry-hazelnut-overnight-oats/Enchilada Stuffed Zucchini Boats (Vegetarian)http://feedproxy.google.com/~r/HealthyDelicious/~3/ZfSvacc8TC8/
http://www.healthy-delicious.com/enchilada-stuffed-zucchini-boats-vegetarian/#respondThu, 13 Jul 2017 09:30:45 +0000http://www.healthy-delicious.com/?p=15291Enchilada zucchini boats stuffed with lentils, corn, and spinach and topped with melty lactose-free cheese. Serve them with your favorite hot sauce and a side of chips and salsa for a guilt-free fiesta! I created this recipe for my client, GO VEGGIE! As always, thank you for supporting the brands that keep me inspired in […]

]]>Enchilada zucchini boats stuffed with lentils, corn, and spinach and topped with melty lactose-free cheese. Serve them with your favorite hot sauce and a side of chips and salsa for a guilt-free fiesta!

I created this recipe for my client, GO VEGGIE! As always, thank you for supporting the brands that keep me inspired in the kitchen.

I’m always looking for ways to lighten up my favorite Mexican food recipes, and I think I hit the jackpot with these enchilada stuffed zucchini boats. They’re filled with traditional flavors, but swapping the tortillas in favor of zucchini cuts the calories and adds plenty of filling fiber.

Instead of using chicken or beef, I filled these zucchini boats with protein-packed lentils cooked with red onion, corn, spinach, and enchilada sauce (you can use your favorite store-bought sauce or make your own homemade enchilada sauce!) Then I baked them under a blanket of melty GO VEGGIE! lactose free mozzarella shreds, which has 65% more calcium than ordinary cheese and no cholesterol.

(If you have leftover filling, it makes also makes a great topping for vegetarian nachos. Just spoon it on top of baked tortilla chips, top with GO VEGGIE mozzarella or cheddar, and bake until the cheese melts.)

Tips for making stuffed zucchini boats

You can use any small spoon to hollow out the zucchini but if you have one, a grapefruit spoon or small melon baller is practically made for the job! Both will give you more control, so you won’t accidentally dig straight through the bottom of your boat.

Some zucchini boat recipes call for boiling the zucchini before stuffing them, but I find that it isn’t necessary and just creates another dirty pot. 30-40 minutes in the oven will ensure that they’re fully cooked.

Be sure to save a little enchilada sauce for the bottom of your pan – it will keep the zucchini from sticking.

Rather than waiting until the very end to add the cheese, add tons of GO VEGGIE! mozzarella before baking the zucchini boats, then cover the pan with foil to a create a steamy environment that will help the cheese get melty and gooey without drying out.

Instructions

Heat your oven to 375ºF.

Slice the zucchini in half lengthwise. Use a small spoon to scoop out the center of each zucchini half, leaving a 1/4-inch border. Roughly chop the zucchini that you scooped form the middle. Save all but 1 cup of zucchini for another use (like chocolate zucchini muffins or even a smoothie).

Heat the oil in a large pan over medium heat. Add the onion and cool until soft, 3-5 minutes. Add the lentils, corn, spinach, and 1 cup enchilada sauce. Simmer 5 minutes, or until slightly reduced.

Pour the remaining 1/2 cup of enchilada sauce into the bottom of a 9x11 baking dish. Arrange the zucchini halves cut-side up in the dish and fill with the lentil mixture. Sprinkle with mozzarella.

Cover the baking dish tightly with foil. Bake 30-40 minutes, or until the zucchini is tender and the cheese is melted. Remove from the oven and sprinkle with cilantro.

MAKING ONE OF MY RECIPES? Share a photo on my Facebook pageor tag @HealthyDelish on Instagram. Nothing makes me happier than seeing people enjoy my recipes!

]]>http://www.healthy-delicious.com/enchilada-stuffed-zucchini-boats-vegetarian/feed/0http://www.healthy-delicious.com/enchilada-stuffed-zucchini-boats-vegetarian/Easy Turkey Wraps with Caramelized Onion Goat Cheese Spreadhttp://feedproxy.google.com/~r/HealthyDelicious/~3/Go1VjirvTNE/
http://www.healthy-delicious.com/easy-turkey-wraps-caramelized-onion-spread/#commentsMon, 10 Jul 2017 09:30:13 +0000http://www.healthy-delicious.com/?p=15141Caramelized onion goat cheese spread takes these easy turkey wraps over the top! They’re sure to have a dedicated spot in your picnic basket this summer. This post has been sponsored by The Coca-Cola Company. All thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen. […]

]]>Caramelized onion goat cheese spread takes these easy turkey wraps over the top! They’re sure to have a dedicated spot in your picnic basket this summer.

This post has been sponsored by The Coca-Cola Company. All thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen.

One of our favorite things to do in the summer is to catch a show at one of the two performing arts centers that are near us. There’s nothing better than spending a lazy afternoon or evening hanging out outside and listening to the orchestra or whatever other low-key performer happens to be in town.

I love that both venues let you bring in food. We usually get there a few hours before the show starts – right when the gates open – to snag a good spot on the lawn and have a picnic dinner. The place we go to most often has terrible cell reception, so it’s also a great opportunity to unplug and read a book or magazine or just chit chat to pass the time.

We almost always pack a variation on the same picnic: sandwiches or wraps, a hearty side dish like pasta salad or grain salad, chips or crackers, and a bakery-style cookie or two for dessert. Simple, easy, and delicious.

It can get pretty hot out there and hydration is important, so we always bring a separate cooler filled with drinks. We pack more than we think we’ll need and it always ends up being the perfect amount.

vitaminwater zero™ is great because it doesn’t have any calories and is a good source of vitamins b and c. Plus it contains electrolytes, which is an added bonus when you’re out in the heat.

Before our last picnic, I picked up a variety pack from Sam’s Club. It worked really well for us, since there was something for everyone: I love the squeezed (lemonade) flavor and Shawn’s favorite is the xxx (açai -blueberry-pomegranate).

Be sure to check out the 100 Ways to Summer hub at SamsClub.com for fun summer ideas and a great sweepstakes sponsored by The Coca-Cola Company.

While I was at Sam’s Club, I also grabbed what I needed to make these easy turkey wraps with caramelized onion goat cheese spread.

How to make easy turkey wraps with caramelized onion goat cheese spread

These easy turkey wraps are pretty standard – smoked turkey, tomato, lettuce, cucumber – but the caramelized onion goat cheese spread makes them over-the-top delicious. It takes some time to caramelize the onions, but the spread keeps in the refrigerator for a few days, so you can use it whenever you need it. And trust me, you’ll be looking for ways to use it! (Luckily it goes well on just about everything.)

To make it, thinly slice two sweet onions. If you can’t find sweet onions, you can also use 2 large yellow onions and a generous pinch of sugar. (Use any leftover sweet onions you have to make this farro salad with creamy onion dressing!)

Melt some butter and olive oil in a large pan set over medium heat and add the onions. Cook, stirring frequently, until the they begin to soften and brown. After about 15 minutes, you can add some salt, which will help the onions release some of their liquid. I like to wait until this point, because adding salt too early can slow down the caramelization process. Once the salt is added, keep cooking the onions for another 20-30 minutes, or until they’re super soft and deep brown. If the pan gets too dry, you can add a tablespoon or two of water to keep the onions from burning.

When the onions are nice and soft, stir them into some softened goat cheese. That’s all there is to it!

Slather a few tablespoons of the spread on your favorite wrap (I like spinach) and top them with smoked turkey, lettuce, tomato, and cucumber. Eat the wraps right away, or wrap everything tightly in aluminum foil to hold them together in your picnic basket.

Instructions

Melt the butter and olive oil in a large pan set over medium heat. Add the onions and cook, stirring frequently, for 15 minutes, or until the onions soften and begin to brown. Add a generous pinch of salt; continue to cook the onions for 20-30 minutes, or until they are very soft and deeply browned. If the pan gets too dry, add a tablespoon or two of water to keep the onions from burning.

Remove the onions from the heat and let them cool to room temperature. Stir them into the softened goat cheese. Use the goat cheese spread immediately or refrigerate for later.

Spread 4 tablespoons of the caramelized onion spread onto each wrap. Top with turkey and vegetables. Wrap tightly, then cut each wrap in half. Serve immediately, or wrap tightly in foil and chill until ready to eat.

Recipe Notes

If you make the goat cheese spread ahead of time, microwave it for 20-30 seconds to soften it up and make it spreadable.

51

1 review

Nutrition Facts

Serving Size

Amount Per Serving

As Served

Calories337kcalCalories from fat 130

% Daily Value

Total Fat14g

22%

Saturated Fat6g

30%

Transfat0g

Cholesterol35mg

12%

Sodium743mg

31%

Carbohydrate37g

12%

Dietary Fiber6g

24%

Sugars14g

Protein17g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories

2000

Total Fat

Less than

65g

Sat Fat

Less than

25g

Cholesterol

Less than

300mg

Sodium

Less than

2,400mg

Total Carbohydrate

300g

Dietary Fiber

25g

MAKING ONE OF MY RECIPES? Share a photo on my Facebook pageor tag @HealthyDelish on Instagram. Nothing makes me happier than seeing people enjoy my recipes!

]]>http://www.healthy-delicious.com/easy-turkey-wraps-caramelized-onion-spread/feed/1http://www.healthy-delicious.com/easy-turkey-wraps-caramelized-onion-spread/Grilled Corn on the Cob with Goat Cheese and Smoked Paprikahttp://feedproxy.google.com/~r/HealthyDelicious/~3/xs5IV4DGw6Y/
http://www.healthy-delicious.com/grilled-corn-on-the-cob-with-goat-cheese-and-paprika/#respondThu, 06 Jul 2017 00:06:22 +0000http://www.healthy-delicious.com/?p=15269Grilled corn on the cob, inspired by Mexican street corn, gets it’s smoky, tangy flavor from goat cheese, smoked paprika, and chipotle chili powder. It will be a smash hit at your next cookout! Corn on the cob has been one of my favorite summer vegetables for as long as I can remember. When I […]

]]>Grilled corn on the cob, inspired by Mexican street corn, gets it’s smoky, tangy flavor from goat cheese, smoked paprika, and chipotle chili powder. It will be a smash hit at your next cookout!

Corn on the cob has been one of my favorite summer vegetables for as long as I can remember. When I was a kid we always stopped and bought as much as we could from a roadside stand on the way home from my Aunt and Uncle’s house in New Jersey, and we’d eat it until we were ready to burst.

I never cared if it was grilled or boiled – just slather it in butter and sprinkle it with salt and pepper and I’m a happy camper. When I was 7 or 8 I even lost a loose tooth eating corn on the cob – I swallowed it right down with the kernels – and even though that kind of freaked me out, I never let it come between me and my love for fresh corn.

It’s been a while since I’ve made it, since I usually opt for something like zucchini or asparagus that has less carbs, but this grilled corn on the cob recipe has rekindled my love for corn. Big time. (Last time I made grilled corn on the cob, I served it with lime-cayenne butter, which is also a delicious option!)

Over the past few years, I’ve seen more and more references to Mexican street corn. I love the idea of jazzing grilled corn up with cheese and spices! Unfortunately, almost all of the street corn I’ve come across involves slathering the corn with mayonnaise or aioli. If you know anything about me, you know that’s a deal breaker. It’s a texture thing and I just can’t do it. After a bit or two, it’s just too much and I give up.

This recipe is inspired by grilled Mexican street corn, but it doesn’t have any mayo. Instead, I substitute goat cheese thinned out with a splash of milk and some lime juice. It’s smoky, tangy, and super delicious. This grilled corn on the cob also gets an intense smoky flavor from three places: 1) cooking it slowly on the grill 2) smoked paprika and 3) chioptle chili powder, which is made from smoked jalapeños.

How to Make Grilled Corn on the Cob with Goat Cheese and Smoked Paprika

To make this grilled corn recipe, start by soaking your corn in water for at least a half hour. This will help the corn steam as it’s on the grill and will prevent it from cooking too quickly – you want it to cook slowly for maximum smokiness. Soaking your corn will also prevent the husks from catching fire or burning, so don’t skip this important step!

Once the corn is soaked, it only takes about 20 minutes for it to cook over medium heat. Take the corn of the grill and let it cool enough to handle so you can remove the husks. You can leave it at that, or you can put the corn back in the grill for a few minutes so it chars a little. I love that extra layer of flavor, so it’s worth the few extra minutes of cooking time to me!

Once your corn is cooked, spread it with a mixture of soft goat cheese (chevre), milk, and lime juice. I use a half ounce of cheese for each ear of corn. The number of limes you need will depend on how juicy they are – you want to create a yogurt-like consistency.

Last, sprinkle the corn with a good amount of smoked paprika and chili powder. I find that the easiest way to get a nice even layer without making a huge mess is to mix the spices together in an OXO baker’s dusting wand. (These dusting wands are also great for sprinkling powdered sugar on homemade marshmallows!)

Instructions

Prepare the corn for grilling by gently pulling back the husks and removing the silk (do not remove the husks). Place the corn in a shallow dish and cover with water; soak for 30 minutes.

Heat your grill to medium and arrange the corn on the grates in a single layer. Cover and grill for 20 minutes, turning every 5 minutes. Transfer to a plate and let cool slightly; remove and discard the husks.

If desired, remove the husks and return the corn to the grill for 5-7 minutes or until lightly charred.

While the corn is cooking, mix together the goat cheese, milk, and lime juice until it has a consistency resembling yogurt. Season with salt.